Caramelized Shallots and Peppers

isn't it wonderful when you find a friend who enjoys food, cooking and trying new recipes as much as you do? i've recently met such a person and i was so excited when she suggested we get together for dinner. it wouldn't matter if we were cooking in, doing a potluck or dining out; food and all its attributes would be the center of discussion and i would be happy.
we initially planned to get together sunday and maybe try a new facility, dondero's kitchen, that had recently opened up near our neighborhood. i hesitate to call it a restaurant...they have a few tables, but primarly there is a refrigerated case with several incredible dishes that rotate (with a geographical theme) daily, some grocery items one can purchase, and lovely plates, cups and kitchen items are available for sale as well. primarily, the cafe (?) is designed for take-out, though there are a few tables if you want to sit in. because they are closed sundays, i went in saturday on my way to work and purchased two vegetarian enchilada dishes, one with asparagus and one with spinach & asparagus. both were served on a bed of orzo. i hid them in the refrigerator at work, showing them to a few co-workers i knew would be interested in a nicely priced gourmet meal, and took them home that night (only opening them to smell the wonderful odor a few times).
because i was actually prepared, my friends and my dinner was postponed until monday. the enchilada i tried sunday night was delicious, by the way. monday katie emailed me that she had 2 ramikans of polenta that she would bring over with some fresh asparagus. i spent the next fifteen minutes searching on the web for a side dish to compliment the polenta. i found the most incredible dish which would go well with almost any starch..some boiled new potatoes, brown basmati rice or even some nice spinach linguini.

Caramelized Shallots with Peppers
1 T butter
9-12 shallots (not peeled)
pinch sugar
2 T olive oil
8 oz shiitake mushrooms
1 red bell pepper
2 small zucchini
3-4 garlic cloves
salt, pepper

Peel the shallots, pulling out the larger ones. After peeling them, you should actually have 15-20 bulbs. Melt the butter in a small pan, add the bigger shallots and cover pan. Cook on medium heat for five minutes, shaking or tossing them regularly. Add remaining shallots and the pinch of sugar. Toss, add a few tablespoons of water, then cover. Cook for 20 minutes, tossing occasionally.
Heat 1 tablespoon olive oil. Wash and stem the mushrooms. Add them to the oil and cook until just soft. Remove from pan. Slice the zucchini into small rounds (or you can get fancy), and slice the pepper into long, thin slices. Heat the remaining tablespoon of oil, add the pepper and heat until soft, about 5-7 minutes. Add the zucchini and cook another five minutes or so. mince the garlic and make a well in the veggies. add the garlic and heat through before mixing the vegetables and garlic together. When the shallots are finished, add the shallots and the mushrooms to the pepper mixure. Salt and pepper and serve.

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